Loaded Steak Egg Hash Stacks (Printable view)
Crispy hash browns layered with seared steak, fried egg, cheddar, sour cream and avocado for a hearty brunch.
# What You'll Need:
→ Steak
01 - 14 oz ribeye or sirloin steak
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Hash Browns
04 - 1 lb russet potatoes, peeled and grated
05 - 1 small onion, finely grated
06 - 2 tbsp all-purpose flour
07 - 1 large egg
08 - Salt and black pepper, to taste
09 - Vegetable oil, for frying
→ Eggs
10 - 4 large eggs
11 - 1 tbsp butter
→ Toppings
12 - 1/2 cup shredded cheddar cheese
13 - 1/2 cup sour cream
14 - 1/4 cup green onions, thinly sliced
15 - 1 small avocado, sliced
16 - Fresh chives, for garnish (optional)
# Steps:
01 - Pat the steak dry with paper towels and season both sides generously with salt and freshly ground black pepper. Heat olive oil in a cast iron skillet over high heat until shimmering. Sear the steak for 2 to 3 minutes per side for medium-rare, adjusting time to your preferred doneness. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
02 - Place the grated potatoes and onion in the center of a clean kitchen towel and wring out as much moisture as possible. Transfer the dried mixture to a mixing bowl and add the flour, egg, salt, and pepper. Stir until everything is evenly combined and the mixture holds together.
03 - Heat 2 to 3 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Scoop one quarter of the potato mixture into the pan and flatten it into a pancake shape about 1/2 inch thick. Repeat with the remaining mixture. Cook each hash brown for 4 to 5 minutes per side until deeply golden and crisp. Drain on paper towels.
04 - Melt the butter in a nonstick skillet over medium-low heat. Crack the eggs into the pan and fry to your desired doneness, sunny side up or over easy works best here. Season lightly with salt and pepper.
05 - Place one hash brown on each plate. Layer with sliced steak and a generous sprinkle of cheddar cheese. Top with a fried egg and finish with sour cream, green onions, avocado slices, and fresh chives. Serve immediately while everything is hot.
# Expert Advice:
01 -
- The crunch of a golden hash brown beneath a pile of warm steak and a runny egg is the kind of texture contrast that makes you close your eyes on the first bite.
- Everything cooks in one or two pans, so cleanup is surprisingly manageable for something that looks this impressive.
02 -
- If you do not squeeze enough liquid out of the potatoes the hash browns will steam instead of crisp, and you will end up with soggy disks that fall apart in the pan.
- Letting the steak rest before slicing keeps the juices inside the meat where they belong instead of running all over your cutting board.
03 -
- Grate the potatoes on the large holes of a box grater for the best texture, too fine and they turn into paste rather than shreds.
- A splash of hot coffee or fresh orange juice alongside this stack turns a great breakfast into an unforgettable one.